Directions: – Preheat the oven to 350 degrees F. Place the thawed puff pastry in a 8-9 inch tart pan and crimp the edges. Remove the excess dough and piece it along the rim if needed to make the rim even in some places. Refrigerate the crust until ready to fill.

– Place the butter and bacon in a large skillet over medium-high heat. Saute until the bacon is crispy then toss in the onions, followed by the potatoes and dill. Season with 1/2 tsp. salt and 1/4 tsp. ground pepper. Gently stir 3-5 minutes,to mix the onions and potatoes and coat in fat. The potatoes don’t need to be cooked through. Then spoon the mixture into the crust and drizzle with heavy cream.

– Bake on the low rack for 35-45 minutes, until the potatoes are fork-tender and the crust is golden. Rest for 10 minutes, then sprinkle with chopped chive and serve!

Directions:
– Melt butter over low heat until completely melted. Gradually add marshmallows and stir often to avoid burning them.
– When marshmallow/butter mixture is completely melted, add 1/2 teaspoon of vanilla and your green food coloring and mix well.
– Remove from heat and stir in your Rice Krispie cereal. Once mixture is mostly combined, stir in the Lucky Charm’s marshmallows. (My kids and I picked them out of the Lucky Charms. If possible, store in an air tight container and they will stay softer longer! A ziplock bag works great!)